Best Simply Smashing Loaded Kimchi Potatoes 5fix Recipes

SIMPLY SMASHING LOADED KIMCHI POTATOES #5FIX

Simply Smashing Loaded Kimchi Potatoes #5FIX image

5-Ingredient Fix Contest Entry. These mashed potatoes are a riff on a fully-loaded baked potato, but with a spicy Korean twist! Easy-to-find jarred spicy cabbage kimchi along with scallions adds a new and flavorful twist, while crisped bacon and crunchy Panko-style bread crumbs hint that this casserole is real comfort food. Enjoy!

Provided by BrooklynErin

Categories Mashed Potatoes

Time 30m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 5

Ingredients

1 (12 ounce) package thick-cut bacon, diced
1 cup panko-style unseasoned breadcrumbs
2 cups jarred spicy cabbage kimchi, chopped
1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
4 scallions, ends trimmed and thinly-sliced

Steps:

Preheat your oven to 375 degrees F.
In a large, heavy-bottomed skillet, cook the diced bacon until the fat is fully-rendered and the bacon is golden brown and crisp. Using a slotted spoon, transfer the crisped bacon to a paper towel-lined plate to drain. Pour the rendered bacon fat into a small bowl.
Add the unseasoned Panko-style bread crumbs to the bowl containing the rendered bacon fat and stir to combine until the crumbs have been evenly moistened with the bacon fat. Set aside.
In a large mixing bowl, mash together the chopped spicy cabbage kimchi and Simply Potatoes Traditional Mashed Potatoes. Fold in your crisped bacon and half of your thinly-sliced scallions, reserving the remaining scallions for garnish.
Transfer your kimchi-potato mixture to a casserole baking dish and sprinkle the top evenly with the Panko-style bread crumbs. Bake the potatoes for 20 to 25 minutes, or until the bread crumbs are golden brown and the potato mixture is hot and heated evenly.
To serve, sprinkle the dish with the remaining thinly-sliced scallions, serve and enjoy! Serves 6 as a side dish.

SPICY KIMCHI POTATO SALAD

Spicy Kimchi Potato Salad image

A spicy take on the usual pink potato salad recipe (which is made with Russian dressing instead of straight mayonnaise), this unusual mix also includes sriracha and kimchi to liven things up.

Provided by Melissa Clark

Categories dinner, lunch, salads and dressings, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2/3 cup mayonnaise
3 tablespoons finely chopped scallion whites (slice and save greens for garnish)
2 tablespoons chopped kimchi
1 1/2 tablespoons ketchup
2 teaspoons lime juice, more to taste
1 1/2 teaspoons sriracha or other hot sauce
1/4 teaspoon kosher salt, more as needed
2 pounds small waxy white or yellow potatoes, roughly about the same size

Steps:

In a bowl, whisk together mayonnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt.
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
Transfer hot potatoes to a large bowl and toss with 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with remaining dressing. Adjust seasoning if necessary. Garnish with scallion greens and more lime juice to taste.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 2 grams

KIMCHI AND POTATO HASH WITH EGGS

Kimchi and Potato Hash With Eggs image

Kimchi is punchy and potatoes are mellow, but together, they play off one another like the characters in an opposites-attract love story. Though universally adored for their comforting, creamy texture, potatoes often feel stodgy as the main ingredient of a meal, but pairing them with tangy, spicy kimchi lightens them up. Cut your potatoes into small cubes to ensure they don't take too long to cook. Hash just does not feel complete without eggs, which make this a handy one-pan meal. Finishing the dish with a drizzle of mayonnaise (preferably Kewpie, but other brands are fine, too) and a sprinkle of furikake lends a playful edge, or you can make it even more fun to eat by wrapping up piles of the hash in nori, which adds a nice crunch and will remind you of a sushi roll.

Provided by Hetty McKinnon

Categories breakfast, brunch, dinner, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

5 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
2 garlic cloves, finely chopped
1 cup napa cabbage kimchi, undrained and roughly chopped
2 pounds Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes
4 large eggs
Mayonnaise, for garnish
1 tablespoon furikake or toasted white sesame seeds, for serving
1 scallion, finely chopped

Steps:

Heat a large skillet over medium-high. When hot, add 2 tablespoons oil and the onion. Cook for 4 to 5 minutes, stirring every minute or so, until softened.
Add the garlic, kimchi, potatoes and another 2 tablespoons oil, and toss to combine. Cover, reduce heat to medium, and cook for 5 minutes. Lift the lid, stir, cover and cook for another 6 to 8 minutes, until the potatoes are tender.
Remove the lid, stir the potatoes, then make 4 divots without reaching the bottom of the pan. Drizzle a little of the remaining oil into each divot and crack an egg into each. Cover and cook for 4 to 5 minutes or until eggs are just set.
Drizzle with mayonnaise, then sprinkle with furikake and scallions. Serve warm.